Hanoi Chicken Soup: Pho Bo (Vietnam)
Hanoi Chicken Soup: Pho Bo (Vietnam) comes together with Skinless Chicken, Ginger, White Peppercorns, Rice Noodles One, and Water. It takes about 3 hr and serves 8. Keep it handy for the next time you cook it.
Illustrative photo
Ingredients
- 3 lb
- 4 oz
- 1 tsp
- 1 lb
- 4 cup
Method (preview)
- 1
PREP (15 mins) *RINSE the chicken and pat dry with paper towels.
- 2
Remove the chicken skin. *HEAT the grill or broiler.
- 3
Skewer the pieces of ginger and cook, turning frequently, until charred on all sides.
- 4
Rinse under running water and rub to remove loose skin.
- 5
Mince one piece of ginger; place in a small (1 cup) bowl and set aside.
- 6
COOK CHICKEN (75 mins) *Place the other piece of ginger, the chicken and peppercorns in a large stockpot.
- 7
Add water and chicken stock, cover and bring to a boil.
- 8
Reduce heat and skim off fat as it appears.
- 9
Simmer until the juices run clear when the chicken is tested with a skewer (about 1 hour).
- 10
Transfer the chicken to a plate and leave to cool.
- 11
STEEP MINCED GINGER: While stock is still hot, remove 1/2 cup and pour it through a strainer over the minced ginger.
- 12
Let the ginger steep for 20 minutes or more to develop its flavor.
- 13
REMOVE chicken from bones; discard skin, fat and bones. Shred chicken meat; keep warm.
- 14
Bring a large saucepan of water to boil to cook the noodles.
- 15
Add half the noodles and cook until just tender about 2 minutes.
- 16
Remove the noodles, drain well and set aside.
- 17
Cook the remaining noodles in the same manner.
- 18
Return to a full boil; immediately add the ginger-broth and turn off the heat.
- 19
SERVE IMMEDIATELY.
- 20
Place a portion of noodles, then chicken into a bowl; add 1 cup of the steaming broth.
- 21
Place bowl on a plate.
- 22
Serve with the array of condiments.
- 23
[PER BOWL: 350 cals; 4 g fat (11%). sodium 612mg.]
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